Puff pastry with sweet cheese and raisins

Name: Puff pastry with sweet cheese and raisins
Ingredients: 1 package puff pastry (2 x 400 g); 500 g sweet cheese; 3 tablespoons sugar; 2 eggs; 1 egg for brushing; 50 g raisins; 2 tablespoons candied orange peel (from a jar); 1 lemon (grated zest)

Dessert - Puff pastry with sweet cheese and raisins by Ancuta D. - Recipia

Puff pastry with sweet cheese, raisins and orange and lemon zest, baked until the edges turn golden. The cheese mixed with eggs and sugar stays creamy in the middle, and the pastry comes out golden and crisp on the outside. I like sweet cheeses with a fine grain, because they spread more easily over the pastry. Preparation: 25 minutes. Cooking: 50 minutes. Total time: 75 minutes. Servings: 8. About 595 kcal and 16 g protein per serving.

Ingredients

1 package puff pastry (2 x 400 g)
500 g sweet cheese
3 tablespoons sugar
2 eggs
1 egg for brushing
50 g raisins
2 tablespoons candied orange peel (from a jar)
1 lemon (grated zest)

Preparation

1. Take the pastry out of the freezer and let it thaw at room temperature. 2. In a bowl, mix the sweet cheese with the 2 well beaten eggs and 3 tablespoons of sugar. 3. Unroll the first pastry sheet and cut it into large squares, about 10 x 10 cm. 4. On half of each square put the cheese, as generously as you like, then sprinkle with raisins, candied orange peel and lemon zest. 5. Make a few cuts in the other half, then fold it over the filling. Brush a little beaten egg on the sides, around the cheese, so they stick. 6. Place the pastries on the tray lined with baking paper, without crowding them, because they puff quite a lot in the oven. Brush them with 1 beaten egg and bake in the oven preheated to 180 degrees (medium heat), 20-25 minutes, until golden. 7. Prepare the second pastry the same way, on another tray lined with baking paper, and bake it for 20-25 minutes as well, until golden.

Notes

Raisins can be replaced with finely chopped dried apricots, in the same amount of 50 g, if you don't like raisins. I don't make them too sweet, so everyone adds sugar to taste, especially if you use candied peel. The cheese, eggs and pastry contain dairy, eggs and gluten, so they are not for those who avoid these. If the cheese is watery, leave it in a sieve for a while, otherwise the filling runs onto the tray. Soak the dried raisins in warm water for a few minutes and drain them well first, otherwise they stay tough in the pastry. I often buy them in packs, because they are filling and not very sweet, and they go well with a cup of black tea or coffee without sugar. They keep in the fridge for up to 3 days, covered.

Frequently asked questions

Why do the pastries open at the edges in the oven?

Usually because the edge was not brushed with egg or was not sealed well. Brush it with egg and press lightly with a fork along the whole edge before putting them in the oven.

Can I use cottage cheese instead of the sweet cheese?

Yes, the fine-grained one works the same way, in the same amount of 500 g, but it browns a little faster around the edges.

What if the pastry gets soft and sticks to the table?

Put it in the cold for a few minutes, until it is easy to cut again, then continue with the squares.